Vegan
This simple, flavorful brown rice is infused with salsa, tomato, and aromatic spices for a healthier take on a Mexican-style side dish. Using brown rice instead of white keeps it fiber-rich and blood sugar–friendly, while the veggies add extra nutrients and color. It’s perfect as a side for tacos, fajitas, or burrito bowls—or as the base for a hearty grain bowl topped with beans, avocado, and your favorite protein.
*This post contains affiliate links. If you purchase through these links, I may earn a small commission at no extra cost to you. As an Amazon Associate, I earn from qualifying purchases.
Ingredients
- 1 cup brown rice (rinsed)
- A few spoonfuls of salsa (I use medium)
- 1 tbsp tomato paste
- Fresh cilantro, to taste
- Red onion, to taste
- 1/2 cup frozen veggie mix
- Seasonings: adobo, sazon, garlic powder
Steps
- Heat a pan over medium-high heat. Add a drizzle of oil, then toss in veggies, tomato paste, seasonings, and stir until well combined. (I like to use a cast-iron pan to get a nice crisp on the bottom).
- Add 2–2 1/4 cups of water (slightly less than the package calls for, since the veggies add moisture).
- Bring to a boil, then add the rinsed rice.
- Cook according to package instructions, stirring occasionally but gently to avoid breaking the grains.
- Once cooked, keep the heat low for a few extra minutes to let the bottom crisp slightly for extra texture.
- Garnish with fresh cilantro and serve.
Wellness Notes
- Brown rice – a whole grain that supports steady energy and digestion.
Modify This Recipe
- Customizable – add jalapeño for spice or swap in your favorite veggie mix.
- Versatile – works as a side dish or a grain bowl base with black beans, avocado, and more.
- Use my cilantro jalapeño avocado crema in addition to the rice and some black beans for a tasty meal!
Meredith's Kitchen Table 
Leave a comment